The PHD Chamber of Commerce and Industry (PHDCCI), in partnership with the Ministry of Tourism, on Wednesday launched the National Young Chef Competition (NYCC), a nationwide talent hunt designed to discover and nurture India’s next generation of culinary innovators.
The grand curtain-raiser for the competition was held at PHD House in New Delhi, marking the beginning of a series of zonal rounds that will span the country. The initiative targets final-year hospitality students, providing them with a national platform to blend traditional Indian culinary practices with contemporary techniques.
Speaking at the launch event as Chief Guest, Mr Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, underscored the importance of preserving India’s diverse culinary traditions. “Our culinary heritage is built on cultural memory and regional techniques. We must reinforce these traditions and expand India’s footprint in the global fine dining space,” he said, urging aspiring chefs to think creatively and represent India with pride on international platforms.
The competition, themed ‘Celebrating Indian Culinary Heritage: Blending Tradition with Innovation’, is being organised in partnership with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC).
The zonal rounds will be held as follows:
* North Zone: 6 August 2025, AIHM Chandigarh
* East Zone: 18 September 2025, IHM Kolkata
* West Zone: November 2025, IHM Mumbai
* South Zone: 18 December 2025, IHM Kovalam
Winners from each region will compete in the grand finale, scheduled for January 2026 at IHM Pusa, New Delhi.
In addition to the competition, the NYCC will host career sensitisation workshops for students of Classes 11 and 12 at each zonal venue. These workshops aim to address the declining enrolment in hospitality education and introduce young students to career opportunities in the culinary industry.
Calling the NYCC a “movement” that brings together industry, academia and youth, Mr Rajan Sehgal, Co-Chair of the Tourism Committee, PHDCCI, said the initiative is vital for celebrating India’s gastronomic wealth. Dr Chef Manjit Gill, President of IFCA, added, “NYCC is not just a contest but a cultural revival. It’s a call to preserve and modernise India’s diverse food legacy.”
The event also saw the presence of notable figures from the culinary and hospitality sector, including Chef Sudhir Sibal, Chef Anil Grover, Mr Rajan Bahadur (THSC), Prof Kamal Kant Pant (IHM Pusa), Mr Amarjit Singh Ahuja (Le Meridien), and Ms Shalini S Sharma of PHDCCI, who outlined the detailed roadmap for the competition.
The NYCC has garnered support from over 130 hospitality institutions nationwide and is backed by leading industry partners such as Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, McCain Foods and others. Winners will receive cash prizes, internship opportunities, international exposure, and special recognition for the ‘Best Sustainable Dish’.